Gyu Tan Don

Dish: Gyu Tan Don (ox tongue rice)
Cost: AUD 10 or less
Venue: Menya


Let's leap halfway across the globe from Manhattan to Melbourne, a thriving city in west Australia.
Melbourne is very much like Manhattan because of its fusion of cultures, outrageous traffic, strategic grid roads and ample arrays of international cuisines.

When I was there in 2011, I was introduced to the infamous ox-tongue rice, known as the gyu tan don. It's a Japanese dish consisting of marinated ox tongue slices served over a bed of fresh white rice, garnished with sweet BBQ sauce and spring onions. (Gyu - ox, Tan - tongue, Don - rice)

Menya is supposedly the best restaurant in Melbourne for this exquisite dish.

Honestly, I had my doubts about the gyu tan don because the thought of tasting ox tongue just seemed, well, nasty. Despite my Asian background in appreciating what the public considers "weird animal parts (eg: liver, feet, etc.)" I was rather skeptical about the ox tongue.

But because my Melbourne friends made such a big deal about how delicious it was, and also because I noticed a lot of customers standing in line specifically for the gyu tan don, I decided to let my conservative guard down and give it a go.

It tasted like beef, but better.

It was juicy and marinated to perfection. The tenderness of the meat surprised me - I was expecting something a little rubbery or gross - but this was great! It was garnished with salt, pepper and special Japanese cooking sauces.

Soft, succulent and almost sweet... it was a tantalizing delight to my evening.

The best dishes are the ones that surprise you, rewarding you with a memorable taste for venturing out of your comfort zone.

Photographed and written by Carissa Gan.

From The Kitchen: Chicken & Mash

Dish: Pan-fried seasoned chicken fillet mounted on sauteed asparagus and mashed potatoes.
Preparation Cost: £10-ish

This entree serves two people. Feel free to tweak the recipe according to your preference.

Ingredients:

• 2 whole pieces of chicken breast
• 2 large potatoes
• 1 packet of asparagus
• 3 white closed-cup mushrooms
• 1/2 cup milk
• 3 tablespoons butter
• Garlic
• 1 tablespoon oyster sauce
• Salt
• Coarse black pepper
• Fine white pepper

Potatoes:

1. Remove the potato skins and dice them up.

2. Place in boiling pot of water and boil on high heat until soft for mashing.

3. Drain water and mash the potatoes while adding half a cup of milk. Fold in 3 tablespoons of butter.

4. Add salt and pepper to season.

5. Place neatly in center of plate.

Sauteed Asparagus and Mushroom: 

1. Chop up garlic and dice mushrooms.

2. Heat pan with olive oil. Fry chopped garlic until fragrant and golden brown.

3. Throw in diced mushrooms. Fry with a a tablespoon of oyster sauce, a pinch of salt and coarse black pepper.

4. Fry for about a minute and throw in asparagus.

5. Pan fry for 2 minutes. 

6. Place them gently on mash evenly as base for the chicken.

Chicken:

1. Slice both chicken breasts in half. Season the 4 pieces of breast evenly with salt, fine white pepper, coarse black pepper, BBQ grind, garlic granules.

2. Heat pan up with oil. When pipping hot, gently place the fillet into pan and fry for 3-4 minutes on each side. (Total of 6-8 minutes per fillet)

3. Remove from pan and place on top of sauteed asparagus and mushrooms.

The preparation of this meal for two is really not rocket science. It's easy and towering with goodness, especially when shared with a loved one.


Photographed by Timothy Ho and written by Vivian Kuan.
Image edited by Carissa Gan.






digitally enhanced by Carissa Gan.

From The Kitchen: Dinner for Two

Dish: Steak with sauteed baby asparagus, mushrooms and mashed potatoes on the side.

Cost of preparation: £10-ish

The perfect dates are those that involve plenty of passion and enthusiasm. Now, if you could channel passion and enthusiasm into cooking a fancy meal for your loved one, you don't have to worry about burning a hole in your pocket for a dinner-for-two at that ostentatious steakhouse downtown.

Steak doesn't have to be expensive, if you follow these simple steps!

Ingredients:

• 2 sirloin steak
• 200g baby asparagus
• 4 medium-sized white mushrooms
• 2 large potatoes
• milk
• salt
• fine white pepper
• coarse black pepper
• BBQ seasoning
• garlic granules
• paprika powder
• fresh parsley
• fresh garlic

*Remember, cooking is fun when you're spontaneous, so adjust the ingredients according to your taste. 

Seasoned sirloin steak

Medium rare Sirlion Steak

1. Season the steak with half a teaspoon of salt, a teaspoon of fine white papper, coarse black pepper, garlic granules, BBQ seasoning, and paprika.

2. Repeat the same on the other side.

3. Heat the pan with oil. When piping hot, gently place the steak into the pan.

4. Reduce the heat. Maintain low heat (number 3 or 4).

5. Pan fry the steak for 2-3 minutes (for medium rare) - adjust duration according to preference of how you want your steak.

6. Flip the steak over and pan fry for another 2-3 minutes.

7. Serve on plates.

8. Top off your dish with fresh parsley leaves.

Washed parsley

Mashed potatoes

1. Skin and dice the potatoes. Toss them into boiling water.

2. Allow them to cook and soften. (You can carry on preparing the beef and asparagus while waiting)

3. When soft, drain the water and mash the potatoes with a fork/spoon until soft.

5 A teaspoon of fine white pepper.

6. 3-4 table spoons of milk. (Be careful not to exceed as it will make your mash potatoes too mushy)

7. Add a teaspoon of paprika (optional).

8. Serve on two plates.

Baby asparagus and mushrooms

1. Wash the asparagus and mushrooms.

2. Cut the asparagus into three parts.

3. Dice the mushrooms into cubes.

4. Chop 2 cloves of garlic.

5. Heat the pan with oil and stir fry the garlic until fragrant and golden. 

6. Add in the asparagus and mushrooms.

7. Throw in a teaspoon of coarse black pepper, garlic granules and paprika.

8. Add a tablespoon of vegetable stir fry sauce (I used Lee Kum Kee oyster sauce)

9. Stir fry for 7-8 minutes and serve on two plates.

Cooking the perfect steak can be tough. Practice makes perfect! 

Good luck!

Photographed by Timothy Ho and written by Vivian Kuan.